September Cooking 3 Slow Cooker

I made this Sunday and it was so good. We had this for dinner and have 4 servings to go into the freezer for an quick and easy dinner in the future.  

Beef and Barley Soup

2 Tablespoons vegetable oil

3 onions, minced

¼ cup tomato paste

1 Tablespoon minced fresh thyme or 1 teaspoon dried

½ cup red wine

1 (28 ounce) can crushed tomatoes

4 cups beef broth

2 carrots, peeled and chopped medium

1/3 cup soy sauce

½ cup pearl barley

1 pound beef steak

Salt and pepper

¼ cup minced fresh parsley 

Heat oil in a 12 inch skillet over medium-high heat until shimmering.  Add onions, tomato paste, and thyme and cook until onions are softened and slightly brown, 8-10 minutes.  Stir in wine, scraping up any browned bits; transfer to slow cooker. 

Stir in beef broth, tomatoes, carrots, soy sauce, and barley into slow cooker.  Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, about 7-8 hours on low. 

Shred beef on cutting board and return to slow cooker.  Stir in parsley and adjust salt and pepper if needed.